This Asian-inspired Napa Cabbage Greek Yogurt Coleslaw Recipe is quite the treat!
Napa Cabbage Greek Yogurt Coleslaw Recipe
Well, at least for hubby and I, as we can't get the kids to eat snow peas of all things. They must be crazy as I have loved snow peas for as long as I can remember, along with asparagus and brussel sprouts. I begged for any of the three to be a part of dinner, all the time. Looking back, I may have begged for them as snacks too...
To make the dressing, combine the white wine vinegar and sugar and stir until the sugar is dissolved.
Add the soy sauce, sesame seed oil, and ginger and give it a quick stir before adding the Greek yogurt.
Whisk all ingredients together then cover with plastic wrap, making sure to lay the plastic directly onto the salad dressing surface in the bowl to prevent a film from forming.
Refrigerate for at least an hour before serving.
For the salad mix, wash and chop the Napa cabbage up...we use half a head of the cabbage at a time (to serve 4).
Julienne cut the snow peas and radishes, and chop the cilantro.
Combine in a salad bowl with almond slivers, then serve with half of the refrigerated dressing.
*Note that we usually use half the Napa cabbage head per salad, and reserve half of the dressing for another serving as the Napa cabbage will not refrigerate well once chopped.
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Napa Cabbage Greek Yogurt Coleslaw Recipe
Ingredients
Dressing Ingredients
- 3 Tbsp (37.5 ml) white wine vinegar
- 3 Tbsp (37.5 g) sugar
- 1 Tbsp (15 ml) soy sauce
- ½ tsp ginger (grated, fresh)
- ¼ tsp (1 ml) sesame seed oil
- 1 cup (285 g) Greek yogurt
Salad Mix Ingredients
- ½ head Napa cabbage (chopped)
- 1 cup (116 g) radishes (julienned or thinly sliced)
- 4-6 oz (98 g) snow peas (julienned)
- ½ cup (25 g) cilantro (fresh, coarse chopped leaves)
- ½ cup (55 g) almonds (slivered, toasted is optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Dressing
- In a small bowl add the white wine vinegar and sugar, stirring to dissolve the sugar. Add the soy sauce, sesame seed oil and ginger and stir to combine all of the ingredients. Add the Greek yogurt and whisk until smooth.
- Cover and refrigerate the dressing mix for at least an hour before serving your salad. Lay the plastic film directly on the dressing surface to prevent a film from forming.
Salad Mix
- In a large bowl, start with half a head of chopped Napa cabbage. Add radishes, snow peas, cilantro and almonds. Mix salad ingredients, add half of the refrigerated salad dressing mix (more or less, to your liking) and serve.
Notes
Nutrition
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